Looks superb Nicky...Restaurant quality for sure...I bet it tasted as good as it looked

BB1

I've used it that way on numerous occasions and if i'm lazy I just use pasatta works just as well and your right it is more flavoursome. I wouldn't use anything else

BB1

Quote from: pap rika on August 27, 2017, 10:02 PM
Hi BB1
            Many thanks for your interest and response to my post, To answer your question the coating was removed using 80-120 grit sandpaper followed by Brillo pads/wire wool and soap. The top non stick coating was surprisingly tough, but once through this the remaining coating came away with the help of a little elbow grease. For those that prefer to use aluminium woks/pans, it would be advantageous to purchase cheaply, and remove the coating,
I have included photos below of the wok in use, A Korma prior to adding precooked chicken/yogurt and cream, and a chicken Jalfrezi.

https://curry-recipes.co.uk/imagehost/pics/2588252ebe582dec2d7523a51da7e625.jpg
https://curry-recipes.co.uk/imagehost/pics/78ac80005e7dbeda9897e4694828303d.jpg

Regards paprika.

Thanks Paprika for the advice this will help me a lot..I've got quite a few stored away in a back cupboard somewhere..Now I have some use for them

BB1

That amount would last indefinitely as long as it was chilled. ..The amount he made would be gone in about two weeks...To be honest I've never made it myself because of the huge amount...I'm actually a bit lazy and buy pre made jars

BB1

I think it's a great idea something I would haver thought of with some of the old non stick pans I have....It looks almost new..You've changed my mind now about throwing mine out....What did you use to remove the coating....I've noticed some Italian chefs use the same style of pans..You can clearly see in the videos I've watched at some point the pans were once non stick but after years of use only some was left just around the rim...Thanks Paprika

BB1

Thanks George I learned most of it online..All done on an IPhone 6s plus....I have some crackers on my Facebook page...Made this dish a while back..A creamy coconut style Asian dish

BB1

Quote from: tempest63 on August 22, 2017, 08:39 PM
In his books Vivek Singh says GG paste is 100g Garlic, 100g Ginger and 175ml water blitzed to death in a food processor.

T63

This is how the chef I worked with made his g/g paste...https://www.youtube.com/watch?v=Nrca3ZcY_KQ

Made a scaled down base the other day using only 4 lge onions  small amounts of cumin chilli garam masala coriander turmeric g/g t/puree coconut salt bell pepper and tomatoes..As far as i'm concerned these are the only ingredients you will ever need ..This is a Punjabi style of base which is becoming more popular..I've noticed a trend in this style of base over many years ...This is the only base I've ever used...Occasionally you will see some base sauces popping up with loads of ingredients. Most of the guys I know on here who are worth their salt keep it simple and don't use over complicated bases because with their experience the instinctively know less is better....These guys are not amateur chefs they know how to cook and would be worthy in any restaurant...

BB1

I would have to go with personal choice.There's really not any set rule as how it should be ..Any of the above methods will work fine..I'm generally A garlic 60 and ginger 40 man myself...

BB1

All looks and sounds good to me Chewy...I just want to try some now...

BB1